I submitted my original recipe last year but several people had trouble with it. I think it may have had something to do with the fact that I was using a dinosaur of a microwave and while my instructions worked well for me, they didn’t work so well for people with newer, higher wattage microwave ovens. So I finally set to work to make a foolproof version. It turns out great no matter what size or wattage microwave you have and it’s firm and stable enough to keep inside of a frosted or fondanted cake for 2 days without refrigeration. So if you are decorating a large wedding cake that may take a couple of days, this is perfect. This recipe is enough for a thick layer of filling in a half sheet cake and a 9″ or 10″ round.
- 1 cup water
- 2 small pkgs strawberry gelatin
- 4 8oz pkgs cream cheese at room temperature
- 1 16oz pkg frozen sweetened strawberries (thawed)
- Put one cup of water into a clear glass bowl–don’t subtitute. Microwave on high until it boils. Add the two boxes of gelatin and stir with a wooden spoon or rubber spatula until you can smear the mixture against the side of the bowl without seeing any granules. It should be clear and red. This step will take a few minutes. Add the strawberries and mix well. Let this come to room temperature. DO NOT refrigerate. Cream the cream cheese in a stand mixer until fluffy. Add the strawberry mixture a half cup at a time until it is well blended (it will be a little thin). Refrigerate for an hour or more or until ready to use. This filling is very yummy with WASC as it is not too sweet.